TEHNOLOGIJA AUTOHTONIH MLIJEČNIH PROIZVODA

After the student passes this exam, he will be able to: • get to know the importance of autochthonous (traditional) products, • get to know the types of protection of indigenous products, • get acquainted with the statutory provisions that define the quality of indigenous dairy products. • get to know the principles of production of fermented milk drinks and cheeses, • understands the classification and recognizes the types of autochthonous dairy products, • recognize, group and briefly describe indigenous cheeses and their technologies, • groups, briefly describes indigenous fermented milk products and their technologies • perform basic calculations in the production of dairy products, • become familiar with the basics of sensory evaluation of dairy products, • use acquired knowledge in milk processing plants,